Tender seared beef, crisp-stemmed bok choy, and sweet carrot matchsticks come together in a glossy, ginger-forward sauce that tastes like your favorite takeout — only better, because you made it yourself. The marinade is built on coconut aminos, which delivers that deep, savory umami punch without any soy, and the sauce layers in bone broth, apple cider vinegar, turmeric, and a touch of honey for real complexity. Arrowroot starch does the thickening work here, so the sauce clings beautifully to every piece of beef and vegetable without relying on any animal-derived setting agents. That matters more than it sounds — plenty of store-bought stir-fry sauces and seasoning packets sneak in unexpected additives, so cooking from scratch with this ingredient list keeps things clean and worry-free. The technique is straightforward: a screaming-hot skillet, a quick sear on the beef, and a fast stir-fry that keeps the bok choy stems crisp while wilting the leaves just enough. Everything comes together in one pan, and the finished dish is bright, aromatic, and genuinely satisfying. Scallions and fresh cilantro on top are optional, but they add a pop of color and freshness that really pulls the whole plate together.
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In a medium bowl, combine the sliced beef with 2 tbsp coconut aminos, 1 tsp grated ginger, and 1 tsp arrowroot starch. Toss until the beef is evenly coated, then set aside to marinate for 15 minutes at room temperature.
In a small bowl, whisk together the sauce ingredients: 3 tbsp coconut aminos, bone broth, apple cider vinegar, 1 tsp grated ginger, turmeric, 1 tsp arrowroot starch, and honey until smooth and no lumps remain. Set aside.
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